- 125g butter
- 250g soft brown sugar
- 2 large eggs
- 1 tsp Extra Special Vanilla Bean Extract
- 225g self-raising flour
- 100g pecans, roughly chopped
- 100g dried cranberries
Pre-heat the oven to 180C/160C Fan/Gas 4. Line a 21cm shallow square cake tin with baking paper.
Melt the butter. Whisk with the sugar, eggs and vanilla extract until pale and fluffy.
Fold in the self-raising flour, pecans and cranberries. Spoon into the cake tin.
Bake for 45 minutes, covering the top loosely with foil after 30 minutes.
Cool in the tin for 20 minutes,then transfer to a wire rack and leave until cold. Cut into 16 squares.